My sister is no science writer, and I'm no baker, but recently our worlds melded in a surprising way.
Here's what happened: Last October, I attended a workshop on artisanal bread and cheese-making at Salt Water Farms in Lincolnville, Maine. Farm manager Ladleah Dunn introduced us to the concept of making sourdough bread with levain, or starter, instead of packaged yeast.
A lot of people think they have food allergies, but they're likely wrong.
That's partly because it's easy to confuse common food-related problems like lactose intolerance or celiac disease with an allergy. But it's also because there are a lot of tests promoted for food allergies that don't measure up.